Drizzle with 1 tbsp olive oil and a pinch of salt.
Wrap in foil and air fry at 400F for 20 minutes, until the garlic is soft.
Salt and bring a pot of water to a boil.
Add 1/2 bag of pasta and cook until Al dente.
Strain and set aside.
To a blender, add 1/2 cup cottage cheese, 1 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning blend, and 5 cloves of the soft garlic. Blend on high for 45-60 seconds, until very smooth.
Add 2 tbsp of butter to the same pot as earlier on medium heat.
Once melted, add the blended alfredo sauce and bring to a light simmer.
If your sauce needs to be second, whisk 1 teaspoon of flour in 2 teaspoons of water in a small bowl, add to the sauce, and simmer another 2-3 minutes on medium/low heat.
Once the sauce is at a thickness of your preference, add in the cooked pasta and stir.
Cook on low for 5 minutes, stirring frequently.
Serve and top with fresh parsley. Add whatever protein you like to the top!